These are one of the simplest things to make and are a great super healthy snack or side dish for any main meal or to go with a salad. They will keep for 2/3 days in the fridge ( if they last that long!). They are also a great alternative for all those crisp fiends out there as they have that same texture and saltiness. They also taste a little like seaweed in a Chinese restaurant , but without the fishy taste!
It is important to try and include many types of dark green vegetables alongside all of your main meals for the alkalising properties and the abundance of B vitamins and magnesium they provide in the diet which helps to support energy levels and fatigue. They also contain great levels of fibre to keep our digestion healthy.
Kale is a nutritional powerhouse. Rich in Vitamins A, C, K, Iron, folate and calcium magnesium and it is a great detoxifying food too, rich in sulphur to keep your liver healthy.
Before I put these in the oven, I also like to drizzle over some tahini for extra protein or pesto for that extra boost of protein and flavour.
1/2 bag curly kale
1 tsp olive oil
1/2 tsp salt ( ( I use pink Himalayan salt which is rich in over 80 minerals so very balancing on the body)
1 tsp tahini/pesto ( optional)
All you need to do is grab a sheet of baking parchment and pick the leaves off the stalks of the kale and rub a little olive oil and salt over them into the leaves so that they are all covered.
Roast in the oven at 180c on the parchment for about 10-15 minutes and take them out just before they turn brown but are crispy.
Transfer to bowl and enjoy on their own or as a healthy snack or as a side dish alongside main meal.
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